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Honey Cake for a Happy New Year

 

Hello and Happy Rosh Hashanah from both of us here at Oh My Sweetie Pie. Every year, at least one of us makes Old Nana’s Honey Cake for Rosh Hashanah. Old Nana was my great-grandma (so, my dad’s mom’s mom). My mom wrote down this recipe after watching Old Nana make the cake. It’s great!

FUN SIDE NOTE: Have you ever made a recipe and forgot to add an ingredient? I’m sure everyone has. Of course, if it’s salt or vanilla it’s not a huge deal, but I kind of forgot a big one when making this recipe. That’s right, I made honey cake and forgot the honey. I made cake. Odd, not very sugary cake at that. Oh, well. I added the honey on top after and made a honey-like glaze. The point is, make sure that you add the honey if you’re making this cake. It’s pretty important.

 

Old Nana’s Honey Cake (or Cupcakes!)

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoons baking soda
  • 1/2 tea kosher salt
  • 4 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 cup vegetable oil
  • 1 cup honey
  • 1 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla
  • 1 cup warm coffee
  • 1/2 cup fresh orange juice
  • 1/4 cup whiskey (you can add 1/4 cup more OJ if you don’t add the whiskey

 

Instructions

  • Preheat oven to 350 F. Grease pans (spray).
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, add oil, honey, white sugar, brown sugar, eggs, vanilla, coffee, orange juice and whiskey.
  • Mix well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
  • Spoon batter into prepared pan(s). Bake until cake tests done, that is, it springs back when you gently touch the cake center about 45 to 55 minutes. Let cake stand fifteen minutes before removing from pan. (If making cupcakes, bake for about 20 to 25 minutes.)

 

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